tag:blogger.com,1999:blog-20759216.post989051986182073824..comments2015-03-02T00:33:24.550+11:00Comments on Cook (almost) Anything at Least Once: Cheese: Tarago River CheeseHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-20759216.post-61067408415627680962008-08-05T22:01:00.000+10:002008-08-05T22:01:00.000+10:00Thanks Jude - it's a great cheese and hope you can...Thanks Jude - it's a great cheese and hope you can find it!Haalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-36199438244883457732008-08-04T02:44:00.000+10:002008-08-04T02:44:00.000+10:00I'm always looking out for blue cheeses. Excellent...I'm always looking out for blue cheeses. Excellent photo and information. I can almost taste it.Judehttp://www.applepiepatispate.comnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-43617902506718105682007-03-22T23:36:00.000+11:002007-03-22T23:36:00.000+11:00Hi Neil - we've enjoyed their Strzelecki Blue but ...Hi Neil - we've enjoyed their Strzelecki Blue but it's hard to go past the shadows of blue<BR/><BR/>Hi Jules - did you get to eat the cheese after your finished or was it's life given in the pursuitof science?Haalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-86418400532124608222007-03-22T13:53:00.000+11:002007-03-22T13:53:00.000+11:00I'm a big fan of the Tarago River cheeses as wel. ...I'm a big fan of the Tarago River cheeses as wel. I actually used it as one of my test cheeses for my microbiology thesis...some people will do anything to get a good supply of this.juleshttp://thestonesoup.comnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-71342925050542868142007-03-22T09:08:00.000+11:002007-03-22T09:08:00.000+11:00I don't know if you've tried it, but their Strezle...I don't know if you've tried it, but their Strezlecki Blue made from goat's milk is in our top two blue cheeses.neilhttp://www.blogger.com/profile/17247582833451153687noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-85605279757591056282007-03-21T21:29:00.000+11:002007-03-21T21:29:00.000+11:00Thanks Steve - I'll keep an eye out for it. Must a...Thanks Steve - I'll keep an eye out for it. Must admit I've ogled all those wonderful cheeses you stock.<BR/><BR/>Thanks Trig!Haalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-54360556546469408202007-03-21T05:44:00.000+11:002007-03-21T05:44:00.000+11:00The French and Italians need to seriously watch ou...The French and Italians need to seriously watch out. Fabulous, as always.Trighttp://www.blogger.com/profile/01386804439578267100noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-28860805470388832522007-03-20T18:27:00.000+11:002007-03-20T18:27:00.000+11:00If you like the shadow's, you'd love the Tasmanian...If you like the shadow's, you'd love the Tasmanian Heritage "Signature Blue". Made to a french recipe, it is smooth and creamy with a good vein but mild. Look out for it in the shops.<BR/><BR/>Steve<BR/><BR/>By the way! Your blog site looks fantastic. Well done.srkirk@kirkfood.com.aunoreply@blogger.com